Strawberry Jalapeño Jam
Note 1: Use a larger pot than you think you will need. When your jelly boils, it will expand greatly in size and you don’t want to make the mistake resulting in a boil-over. Trust me. Don’t ask me how I know.
Note 2: Most recipes call for a 2 ounce package, but mine always say 1.75 ounces. That’s what I used here.
Tip: If your jars want to tip over because there is space in your rack, lay an empty canning jar down to fill in that space. Then your jars won’t tip over.
Don't let the word jalapeño scare you. This jam is all flavor and zero heat. It will also instantly be your favorite jam ever. Try it and see. This recipe makes about 8 half pint jars.
Ingredients
- 4 cups crushed strawberries (approximately 2 quarts of strawberries - washed and stems removed.)
- 1 cup minced jalapeño peppers (approximately 4-5 peppers, cores and seeds removed)
- 1/4 c lemon juice (bottled)
- 1.75 oz. powdered pectin (classic)
- 7 c sugar
Instructions
- To begin, you will need to prepare 8 half pint canning jars and lids. Have these prepped and ready to go, along with your hot water bath canner (or steam canner) and canning supplies.
- Combine the crushed strawberries, minced jalapeño peppers, lemon juice and pectin in a large stock pot.
- Bring this mixture to a simmer, stirring continually. When it begins to bubble, add in the sugar.
- Br128ing the entire mixture to a rolling boil (this is where the big pot plays in) stirring rigorously with a long handled spoon or spatula (non-metal.)
- Boil it for one minute and reduce the heat all the way down to low. Continue stirring until it settles down and is still.
- Once the jam has settled, use a ladle to scrape off the foam from the top of the jam. Discard the foam.
- Carefully ladle the hot jam into the prepared hot jars. Give the jam in the pot a stir each time you fill a jar. Jars should be filled to 1/4 inch head space.
- Use a damp cloth to wipe the rim of the jar, making certain it is clean. (I dip the cloth in white vinegar.) Place a lid and ring on the jar, and place it into your canner.
- Process your jars in the hot water bath for 10 minutes. Lower the jar rack down into the boiling water. The water should be at least on inch above the tops of the jars. Let the water come to a rolling boil, then start your timer.
- After the 10 minute processing time, carefully remove your jars to a surface that is covered with a folded towel. This should be a draft-free location, out of the way where the jars can sit undisturbed for 24 hours. In a short time, you will begin to hear the “Ping!” of success. The sound of the lids suctioning down and vacuum sealing.
- After 24 hours, you can remove the rings if you like and store the sealed jars in your pantry.
- Open jars must be refrigerated.
- Enjoy!
Notes
Note 1: Use a larger pot than you think you will need. When your jelly boils, it will expand greatly in size and you don’t want to make the mistake resulting in a boil-over. Trust me. Don’t ask me how I know.
Note 2: Most recipes call for a 2 ounce package, but mine always say 1.75 ounces. That’s what I used here.
Tip: If your jars want to tip over because there is space in your rack, lay an empty canning jar down to fill in that space. Then your jars won’t tip over.
Nutrition
Sodium: 1mgCalcium: 1mgVitamin C: 1mgVitamin A: 1IUSugar: 8gFiber: 1gPotassium: 1mgCalories: 33kcalPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 9gIron: 1mg
Nutritional information is auto-generated and the accuracy is not guaranteed.
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